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Close up shot of Mexican Street Corn Salad showing the texture of charred kernels and creamy lime-crema sauce.

Mexican Street Corn Salad with Charred Corn and Zesty Lime Crema

A vibrant Mexican Street Corn Salad featuring smoky charred corn, crunchy red and green cabbage, and a thick lime-crema dressing. Perfect for BBQs, this refreshing side dish is topped with cotija cheese and cilantro.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups yellow sweet corn Fresh, frozen, or canned
  • 2 cups green cabbage Finely shredded
  • 2 cups red cabbage Finely shredded
  • 1 tbsp avocado oil High smoke point for searing
  • 1/2 cup Mexican crema Or full-fat sour cream
  • 2 tbsp fresh lime juice About 1 large lime
  • 1/2 cup cotija cheese Crumbled
  • 1/2 cup fresh cilantro Finely chopped
  • 1 tsp chili powder For dusting
  • 1 wedge fresh lime For serving

Equipment

  • 1 Cast Iron Skillet Essential for achieving a deep char on the corn.
  • 1 Mandoline slicer Used for finely shredding the cabbage ribbons.

Method
 

Char the Corn
  1. Heat oil in a cast iron skillet over medium-high heat until shimmering.
  2. Add corn in a single layer. Let sit for 3 minutes without stirring until charred and blistered. Stir once and cook for 2 more minutes.
Assemble Salad
  1. Whisk together Mexican crema and lime juice until thick and smooth.
  2. Toss charred corn with shredded cabbage and the dressing until fully coated.
  3. Transfer to a bowl and top with cotija cheese, cilantro, chili powder, and a lime wedge.

Notes

Let the corn cool before mixing to keep the cabbage crunchy.
Use a high-heat oil like avocado oil to prevent smoking.